Pork-chicken jelly with carrots and onions

Step-by-step cooking

1. Step 1:

   

   Necessary Ingredients

2. Step 2:

   

   Pork legs are well washed under running water and cleaned if necessary

3. Step 3:

   

   The chicken is also washed and soaked together with the legs overnight. This is a very important stage and a guarantee that the jelly will turn out to be transparent

4. Step 4:

   

   In the morning we drain the muddy water and once again everything is fine.

5. Step 5:

   

   Cut the chicken into 3-4 parts (in principle, you can boil it whole, but it is more convenient to take it out of the broth in parts)

6. Step 6:

   

   Put it tightly in a saucepan

7. Step 7:

   

   Fill with water so that it covers the meat, it took me about 3 liters

8. Step 8:

   

   Put on fire and bring to a boil

9. Step 9:

   

   It is very important not to miss the moment and remove the foam in time

10. Step 10:

    

    When the water starts to bubble a little, reduce the fire to a minimum

11. Step 11:

    

    We cook the jelly with the lid slightly open or fully open for 5 hours from boiling, be sure to make sure that the water does not boil - the jelly should languish, so it will remain transparent. From time to time we remove the foam, which will periodically collect and excess fat - we don't need it

12. Step 12:

    

    1.5 hours before cooking, put the peeled onions and carrots

13. Step 13:

    

    Salt - keep in mind that it is better to slightly over-salt the jelly

14. Step 14:

    

    30 minutes before cooking, put allspice and black pepper peas

16. Step 15:

    

    10-15 minutes before cooking, put the peeled garlic head

17. Step 16:

    

    1-2 minutes before cooking, put the bay leaf and turn off the fire

18. Step 17:

    

    Remove the chicken and legs from the broth

19. Step 18:

    

    Filter the broth through a sieve

20. Step 19:

    

    This is my favorite stage - we separate the chicken from the bones and disassemble it into fibers or larger pieces - whoever likes it, finely chop the flesh from the legs. Many people do not like legs, but you can give them to dogs - they will thank you very much, but, again, it is in the legs that there is a lot of natural collagen, which is responsible for the youth of the body. And if you cut them finely, no one will even notice them

21. Step 20:

    

    We lay out the meat according to the forms for the jelly

22. Step 21:

    

    Pour broth

23. Step 22:

    

    In the morning the jelly is ready

24. Step 23:

    

    Look how beautiful and transparent it turned out

25. Step 24:

    

    If you want to turn it nicely on a plate, put it in warm water for 1-2 minutes

26. Step 25:

    

    And gently pry the edges with a silicone spatula

27. Step 26:

    

    So the jelly will easily turn over

28. Step 27:

    

    Bon appetit!